Wash and peel mango and slice it using chopper/slicer.
Slit green chillies and keep other ingredients ready.
Heat oil in a pan/kadai, add asafoetida, splutter mustard seeds, cumin seeds, red chilly, green chillies, curry leaves, black gram dal, Bengal gram dal; fry for some time, then add peanuts and cashew nuts and fry for some time.
Finally add mango slices with little turmeric powder and salt and mix for some time. Add grated coconut.
Meanwhile keep rice in pressure cooker or rice cooker or microwave, add only 2 cups of water for 1 cup of rice and add a drop of oil and a pinch of salt so that the grains won't stick to each other.
Once it is cooked spread over and allow it to cool.
Then add the fried contents, add salt and mix well.
Mango rice is delicious and ready to be served.
Recipe courtesy: http://tamilveg.blogspot.in/
Bawarchi of the Week
Sushmita Pandit loves exploring Indian recipes and aims to promote the cuisine of Jharkhand, the region she grew up in